A recipe from Chile. I love it. Pastel de Choclo is, in fact, a corn and meat sort of pie. Sweet or savory? Some people make it sweet, others savory. I will ad salt and a bit of sugar. Let’s cook.
For the choclo:
¾ cup corn
2 tablespoons milk
1 teaspoon salt
1 teaspoon sugar
½ teaspoon freshly ground black pepper
1 teaspoon basil
For the meat:
1 little onion, chopped
2 cloves of garlic, chopped
½ chicken breast, cut into little strips
½ pound ground beef
Some extra virgin olive oil
Some salt to taste
Some freshly ground black pepper
½ teaspoon cumin
½ teaspoon oregano
For the cake:
2 boiled eggs, sliced
Some black olives, pitted and sliced
A pinch of sugar (optional)
First, prepare the corn. To do it, put it in a blender or food processor. We can add some milk to make it easier. It will be creamy too. You have to get a sort of corn dough, not too liquid. When you have it, add the salt, the sugar, the black pepper and the basil. Then put in a pan and cook it for about five minutes stirring continuously. Reserve.
The next thing will be preparing the meat for our pastel. Start frying the chicken strips using just a bit of hot oil. Remove the chicken from the pan in three minutes and reserve.
Go on sautéing the onion in the pan. Five minutes later add the garlic and the ground beef. Add the cumin and the oregano, and salt and pepper to taste. Cook till the meat starts losing its red colour.
And then, start finishing the pastel. Grease an oven mold lightly and put the cooked meat with the onion first. On top that put the chicken. The next layer will be the boiled egg in slices, the olives and the raisins. Finally, the corn we have cooked before. The last thing will be adding some breadcrumbs and, if you want, this is optional, a bit of sugar.
Then take it to the oven, preheated to 350ºF. Bake it for about 15 minutes. Let it cool a bit before serving.
And then you will have your Pastel de Choclo ready. If you want it to be a bit lighter, you can omit the chicken.
You will really like this pastel. It is delicious and rewarding. Ready to eat, now. Enjoy!